My son requested chicken fingers but I had no panko crumbs, cornflakes or any of the usual stuff you’d want to have on hand for that.
Always one to avoid unnecessary trips to the store, I tried cooking the chicken with just a light flour coating. It ended up being a favorite.
It is up to you as to how much cayenne pepper sauce you’d like to use. If you really want the flavor to get in there, you can leave your chicken soaking in the egg mixture a little longer.
Extra virgin olive oil and coconut oil are not great choices for this. Aside from smoking up the kitchen, lower smoke point oils release some not-so-great compounds when they exceed a certain temperature. Avocado oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil have higher smoke points.
These are pretty versatile. You can have whatever sauce you’d like to have with it (if you aren’t a honey mustard fan). It also goes great in salads and sandwiches. When topped with a little marinara, it makes a quick and easy chicken parmesan.
Quick Crispy Chicken with Honey Mustard
Servings 6
Ingredients
- 2.5 lbs chicken breast or tenders
- adobo
- 2 eggs
- .5 – 1 tbsp Frank's Red Hot sauce
- 3/4 cup flour
- 1-2 tbsp avocado oil, or any oil with a high smoke point
- honey and mustard, or prepared honey mustard sauce
Instructions
- If you have full chicken breasts rather than tenders, cut them into slices. Sprinkle liberally with adobo.
- In a large dish, whip the eggs and add the hot sauce.
- In a second dish, pour the flour and season it with adobo.
- Dunk the chicken into the egg mixture, then dredge it through the flour.
- Heat the oil in a skillet on medium-high heat.
- Cook the chicken in the skillet, turning halfway through cooking (around five minutes per side – chicken should be golden).
- Mix equal parts honey and mustard for dipping (or just use prepared honey mustard sauce).
Notes
Nutrition is for 1/6 of recipe (around 6.5oz of chicken)
340 calories – 14 fat – 11 carbs – 39 protein